Suppression of fish meat softening by strict control of storage temperature
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference35 articles.
1. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
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3. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.
4. Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.
5. The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice
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